Savoury Egg Custard with Butternut Squash & Pork (Chawanmushi)

Kids and adults both love this, it's irresistible.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)
Serves 4 Prep: 20 min Cook: 15 min

Ingredients

Minced pork 200g
Ginger 2 thumbs
Soy sauce 2 tbsp
Sugar 1 tsp
Mirin 1 tbsp
Custard:
Butternut squash puree 1 cup
Egg yolk 1
Eggs 2
Chicken stock granules 3-4 tbsp
Double cream 1-2 tbsp
Light soy sauce 1 tsp
Sugar 2-3 tsp

Method

1
To make the butternut squash puree, peel then boil to soften. Turn down to low and cook until the moisture is reduced and it becomes a puree.
2
Put the oil in a pan and fry the minced pork until browned.
3
Add the grated ginger, 2 tbsp water, soy sauce, sugar and mirin and simmer until the liquid is reduced.
4
Make the custard by beating the eggs and egg yolk in a bowl and adding the squash puree, stock granules and double cream and mixing well.
5
Add the soy sauce and sugar to Step 4. Pour through a sieve to make it smooth.
6
Divide the pork mixture at Step 3 into small ramekins then pour over the custard mixture from Step 5.
7
Put some water in a steamer and put the ramekins in on low to medium heat for 15 minutes.

Tips & Note

Savoury Egg Custard with Butternut Squash & Pork (Chawanmushi)

Kids and adults both love this, it's irresistible.

Recipe By: yhiranuma (https://cookbuzz.com/kitchen/34)

Serves 4

Prep: 20 min

Cook: 15 min

Ingredients

Minced pork 200g
Ginger 2 thumbs
Soy sauce 2 tbsp
Sugar 1 tsp
Mirin 1 tbsp
Custard:
Butternut squash puree 1 cup
Egg yolk 1
Eggs 2
Chicken stock granules 3-4 tbsp
Double cream 1-2 tbsp
Light soy sauce 1 tsp
Sugar 2-3 tsp

Savoury Egg Custard with Butternut Squash & Pork (Chawanmushi)

Recipe ID :664 Posted on 03 JUN 2015

Serves 4

Prep 20min
Cook 15min
views 4,613
printed 194

saved 0

Kids and adults both love this, it's irresistible.

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Ingredients

Print Ingredients Email Ingredients
200g
2 thumbs
2 tbsp
1 tsp
1 tbsp
1 cup
1
2
3-4 tbsp
1-2 tbsp
1 tsp
2-3 tsp

Method

Prep
20min
Cook
15min
1
To make the butternut squash puree, peel then boil to soften. Turn down to low and cook until the moisture is reduced and it becomes a puree.
2
Put the oil in a pan and fry the minced pork until browned.
3
Add the grated ginger, 2 tbsp water, soy sauce, sugar and mirin and simmer until the liquid is reduced.
4
Make the custard by beating the eggs and egg yolk in a bowl and adding the squash puree, stock granules and double cream and mixing well.
5
Add the soy sauce and sugar to Step 4. Pour through a sieve to make it smooth.
6
Divide the pork mixture at Step 3 into small ramekins then pour over the custard mixture from Step 5.
7
Put some water in a steamer and put the ramekins in on low to medium heat for 15 minutes.
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